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["Preheat the oven to 425 degrees F. Prepare a pan with parchment or a silpat.", "For the basil pesto:", "Bring a small pan of salted water to a boil.", "Meanwhile prepare an ice bath (a bowl filled with ice water).", "Put the basil in the simmering water for just about a minute. Then remove them from the simmering water and immediately plunge them into the ice bath.", "Drain and dry the leaves and put them in a blender with the garlic and a sprinkle of Kosher salt. Add the lemon juice and the olive oil. Blend until smooth. Set aside.", "Breakfast Tart:", "Lightly flour the counter and roll out the puff pastry dough until slightly thinner. Place the sheet of dough on the prepared pan.", "Spoon a dollop of basil pesto into the center of the dough and spread generously around. Lay the fontina cheese slices in the center of the dough. Make a ""nest"" on top of the cheese with the two pieces of prosciutto. Fold up the sides of the puff pastry (the next and some of the filling should still be exposed). Spread a little more pesto on the sides of the nest.", "Bake at 425F for about 5-7 minutes.", "Meanwhile crack an egg into a small bowl.", "When the hot tart comes out of the oven, pour the egg into the little ""nest"". Bake in the oven for about another 8 minutes or until the pastry is golden and the whites are set on the egg.", "Sprinkle with kosher salt and black pepper. Slice into quarters and serve hot.", "Enjoy!"]
